Dishes made with love, care, and expertise. This is the cuisine of Fabrizio Borraccino, chef at the restaurant Pievano since 2012.
What would summer be without a meal enjoyed al fresco. Gourmands will travel to find places where they can satisfy their taste buds while enjoying an lovely natural environment and much needed shade. Located near Gaiole in Chianti, below the picturesque village of Vertine, is the Castello di Spaltenna. This castle is today a luxury resort. Its atmospheric restaurant, Il Pievano, features a magnificent peaceful cloister.
A young and enthusiastic chef has been in charge of the kitchen since 2012. He has worked for famous restaurants, such as Il Pellicano at Porto Ercole and Il Falconiere at Cortona. He is 36-year-old Fabrizio Borraccino, a chef with a passion for all things delectable and beautiful. Fabrizio is always on the go. When the restaurant is closed he travels the world to learn the secrets of other cuisines and seek new sources of inspiration.
The menu features both meat and fish dishes. Most reveal a fondness for regional traditions. This is the case of the Tuscan chicken livers, arranged in a mosaic pattern and served with onions, brioche bread, and a Vin Santo reduction. Another example of Tuscan tradition is the hand-made pici served with lampredotto sauce, fava beans, and crunchy pancetta. The wine list just as worthy. Wide and interesting assortment. A visit to Fabrizio’s herb garden can only nurture one’s respect for dishes made with love, care, and expertise.